ANever heard of that before Bakersguy. I'm an amateur decorator but I've been baking for years. I never flour my tins, only grease and sometimes line with grease proof depending what I'm making. I do grease the sides, no problem with cakes rising. :-)

I have heard it as well . Usually this method is used if you are baking sponge or genoise cakes ( no leveling ingredients in the batter) . The idea is the batter to grab on the sides of the pan while in the oven. It helps the cake not to shrink after is baked and cooled down . HTH

Here is what I do 1. mix corn oil with flour to the consistency of thicker than buttermilk. 2. Brush sides and bottom of pan.

I use this method for sponge cakes. I have baked sponge cakes for years, if you do not add enough flour to sponge cake recipe it will sink in the middle and it doesn`t matter if you grease pans or not, that`s my experience with sponge cakes.

I am only a hobby decorator, and I know how to make cakes from scracht, I took classes to learn. But since I was eleven years I have make box cakes and I always butter and flour bottom and sides of pan. My cakes have always come out perfect.Lately in addition of buttering and flour I also line the bottom . Maybe it is because I have all this time in my hands!!LOL(retire now)